Culinary Cues

AUGUST 31, 2020

Rest assured, at some point restaurants will rise up again, clubs and hotels will measure success based on occupancy and food service activity, and the position of “chef” will be center stage in driving sales and measuring profitability. I am the chef” has oftentimes been a statement that points to his or her authority over others.

Leadership 398

Leadership Point of Sale Training Coaching 398

Culinary Cues

NOVEMBER 11, 2022

So, how do we find that space where quality is maintained, where the customer is wowed, and where the chef feels great about that plate of food while still turning tables and maximizing sales? Get it done, no mistakes, and pick up the pace are all directives that help line cooks make it through another day or night. We made it!

Customer Service 344

Customer Service Customer Experience Point of Sale Uniforms 344

Culinary Cues

DECEMBER 20, 2021

This casualty has been in the making for some time but adding point of origin supply chain issues has made the loss even more significant. Restaurants, for decades, have depended on the intermediary wholesaler to identify, source, communicate, train, deliver, and support their needs. That time is long gone.

Point of Sale 411

Point of Sale Food Supply Supplies Small Business 411

Culinary Cues

MARCH 21, 2022

Storerooms and coolers are organized so that containers are all pointed in the same direction with labels facing out, sauté pans at a line cooks station are stacked with the handles facing in the same direction, and a cook’s production list is written either in order of work to be done, or in terms of the amount of time each task requires.

Front of House 353

Front of House Back of House Point of Sale Uniforms 353

Culinary Cues

FEBRUARY 22, 2021

So choose where you want to sit and lets jump on the speculation train. [] NOURISH AND PROVIDE SUSTENANCE: Without a doubt – one of the primary purposes of a restaurant and one that supports the defined needs of a guest is to fill their stomachs. I know what you are thinking – WHAT!!!! At least the real bad news is out of the way.

2022 375

2022 Food Truck Merchandise Point of Sale 375

Culinary Cues

DECEMBER 30, 2019

In all cases they begin with the same goals: prepare and serve great products that are consistent and offered with a smile, build success on a steady flow of sales and controlled profitability, and do all of this with pride. Every restaurant must constantly invest in training. [] PUTTING ALL OF YOUR EGGS IN THE CHEFS BASKET.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Culinary Cues

AUGUST 22, 2022

There were no sophisticated profit and loss statements or cash flow charts, no point-of-sale systems or computer analytics to pour over and make decisions by; these were not the type of operations that required that level of analysis. I have very fond memories of walking the streets of St. That was it!

Seating 442

Seating Front of House Back of House Cash Management 442

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. This part of the job is arguably the most multi-faceted.

Management 398

Management Management Kitchen Safety Front of House 398

Culinary Cues

JANUARY 23, 2021

When profit is measured in more significant profit from fewer sales then I will make a statement that may cause many chefs scratch their heads in disbelief: “Food cost percentage is far less relevant – it’s all about contribution margin.” In both cases it is sales (the top line) that sets the stage for success. SP = $43.33.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

7 Shifts

JUNE 3, 2022

While money isn't everything, it's one of the biggest pain points for restaurant workers right now. We don't have to tell you that the restaurant industry has a turnover problem. As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. They aren't making enough money.

Tip Distribution 398

Tip Distribution Email Marketing Communication Coaching 398

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling is a sales tactic that encourages guests to order something that is different from what they had planned to order or usually order in an effort to increase the check size and make their experience better.

Loyalty Program 369

Loyalty Program Customer Experience Customer Service Point of Sale 369

Culinary Cues

SEPTEMBER 26, 2020

What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? They know that at this point their primary job is to make the customer feel safe. The question is: “What’s the answer?”

Kitchen Safety 331

Kitchen Safety Back of House Front of House Customer Experience 331

Culinary Cues

JANUARY 23, 2023

In some instances – winning is not always based on a score: “He who accumulates the most points wins”, but we do know when a “win” has been achieved no matter how it is measured. I’m not sure if it is genetic or environmental, but our mental, physical, and emotional state is connected to the result of winning.

Coaching 374

Coaching Sports Point of Sale Take-out 374

Culinary Cues

AUGUST 24, 2020

Take a breath, hold on and think it through, turn on a dime, change or be changed, now is the time, don’t jump to conclusions, don’t forget what got you to this point, the past is the past – move on, the conflicting words of advice are swirling around us and restaurateurs and chefs are caught in the middle like a ship without a rudder.

Point of Sale 252

Point of Sale Social Media Customer Service Reservations 252

7 Shifts

AUGUST 10, 2020

In this blog, we’ll walk you through best practices for organizing your back office, reducing unnecessary clutter, and preserving your office as a place of efficiency. Document purpose, such as training materials, finance & accounting, scheduling, legal & compliance, mail and bills, etc.

Document 351

Document Restaurant Law Book Point of Sale 351

Culinary Cues

DECEMBER 17, 2020

There are a number of reasons why restaurants fail – some are predictable and avoidable, while others can catch a business off guard. None, however, are as devastatingly out of the operators control as this pandemic. Even the best operators are at a loss for solutions. Many of these restaurants have been around for decades or even generations.

Uniforms 470

Uniforms Cash Management Brewery Consumer Goods 470

Culinary Cues

FEBRUARY 25, 2021

You can disagree, take a stand, make your point, continue to have a unique opinion, but in the end – it is their business. If employees are properly trained to perform a task then you need to trust them to do it. What will often be surprising is that your staff members will have great ideas on how to save money and increase sales.

2021 396

2021 Point of Sale Reference Take-out 396

Culinary Cues

MAY 16, 2022

As a cook or chef there are many days that go well and a few that challenge the best. There are times when a service kind of clicks and the night ends without any problems – these are nights that allow you to feel good about what you do and the level of skill that you have built. Your dictionary. Sabrina worked the sauté station.

Café 345

Café Front of House Point of Sale Back of House 345

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Working in a restaurant is something more than 11 million people in the United States do. It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Table of Contents. Skills for Your Resume. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Culinary Cues

APRIL 30, 2020

Whichever side of the question you find yourself on – there is no denying that the constraints will be significant, customers will be very leery about entering a restaurant, and initial sales will never be enough to keep a restaurant solvent. There are few certainties at this time except an understanding that this is not over.

Point of Sale 306

Point of Sale Customer Service Customer Experience Cash Management 306

Clover - Restaurants

APRIL 23, 2024

For instance, depending on how successful the restaurant has been, you’ll inherit a customer base, trained staff, and the equipment and space you need to hit the ground running. Ideally, the restaurant you purchase also comes with a team of trained employees. Why is the restaurant being sold, to begin with?

Point of Sale 52

Point of Sale Cash Management Franchise Franchising 52

7 Shifts

FEBRUARY 26, 2021

Here are the things you should consider: Things to Consider When Choosing an Online Ordering Platform Does it integrate with my Point of Sale (POS) Will I need to add another tablet to my front of house setup? Look to your restaurant’s website provider or your point-of-sale vendor first to see if there is an integration.

Online Ordering 341

Online Ordering Ordering Customer Service Food Order 341

Culinary Cues

FEBRUARY 1, 2021

I am optimistic and realistic at the same time. This is the Yin and Yang of the environment where restaurants live today. This is the Yin and Yang of the environment where restaurants live today. It is because of these people that I am very bullish on the future of the restaurant business.

Small Business 359

Small Business Front of House Customer Service Communication 359

Focus POS

DECEMBER 8, 2021

During a “normal” year, restaurant owners and operators face issues such as cash flow and capital, inventory management, hiring and training and providing excellent customer service. However, the right point of sale system can help alleviate some of these restaurant challenges so business owners can stay ahead of their competition.

Mobile Ordering 148

Mobile Ordering Point of Sale Cash Management Online Ordering 148

Embrace the Suck

OCTOBER 28, 2021

Read books and blogs. The thing you want to avoid is these 19 fatal mistakes that 80% of restaurants make each year which contributes to the low survival rate that restaurants experience. Of all the restaurants that open this year, only 50% will still be open in three years! How sad is that? So, what can you do to increase your odds?

Coaching 329

Coaching Training Social Media Hiring 329

7 Shifts

MARCH 16, 2022

Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities. That's why it is important to learn how to motivate your restaurant employees. Below are some of the best ways to maintain a happy, healthy workforce.

Front of House 370

Front of House Back of House Communication Customer Service 370

Goliath Consulting

MAY 31, 2023

Are you a restaurant owner or manager looking for ways to attract more customers and increase sales? In this blog post, we’ll explore how geo-fencing can help your restaurant business and provide tips for implementing this strategy effectively. Look no further than geo-fencing! What are Advantages of Geo-fencing?

Point of Sale 78

Point of Sale Email Marketing Customer Experience Advertising 78

Culinary Cues

APRIL 15, 2020

It seems that we have reached a point where acceptable casualties is a consideration in so many decisions. Throughout history – restaurants have been integral to civilized communities. Restaurants are more than places where we can fill our stomachs – so much more. restaurants were always one of the first signs of community spirit.

Travel 367

Travel Small Business Point of Sale Back of House 367

7 Shifts

SEPTEMBER 15, 2021

In this blog post, we will discuss suggestive selling and how it can improve your restaurant's bottom line. Suggestive selling is a sales tactic that encourages guests to order something that is different from what they had planned to order or usually order in an effort to increase the check size and make their experience better.

Loyalty Program 195

Loyalty Program Customer Experience Customer Service Point of Sale 195

Goliath Consulting

APRIL 4, 2023

Pizza is King The report states that “pizza, as a percentage of food sales, is 80% higher in nearly half of the pizzerias (48.6%).” This increase in sales can be attributed to factors such as the growing popularity of plant-based toppings. The same applies to point-of-sale (POS) systems and kitchen automation.

2023 78

2023 Fast Casual Point of Sale Email Marketing 78

7 Shifts

JANUARY 31, 2024

It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. This part of the job is arguably the most multi-faceted.

Management 195

Management Management Kitchen Safety Front of House 195

Restaurant365

SEPTEMBER 10, 2021

If your restaurant inventory management system is fully integrated with your point of sale (POS) system, you can streamline and automate as much of the inventory process as possible. Your inventory system can automatically pull sales information to track theoretical inventory. Create a regular schedule for manual counts.

Inventory 138

Inventory Management Management Point of Sale 138

Culinary Cues

FEBRUARY 25, 2020

WINE SALES are decreasing worldwide. Don’t forget that the restaurant industry has supported itself on the back of alcoholic beverage sales – this has been our model for decades. Is it just another one of those cycles with a few new challenges or is it something else? Do we need to re-evaluate? Is BIGGER ALWAYS BETTER?

Fine Dining 319

Fine Dining Point of Sale Food Supply Education 319

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Culinary Cues

NOVEMBER 16, 2019

The minute the restaurant becomes a vehicle for a chef’s self-expression is the minute that begins to stress the system and drive the train in the wrong direction. Sometimes it works, but more often than not this is the turning point towards failure. Unfortunately, all of those factors seem to work against you. What are they thinking?

Training 259

Training Employee Relations Customer Service Customer Experience 259

Culinary Cues

OCTOBER 31, 2019

There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work. In the current work environment in the U.S. Pay and benefits are much better as is quality of life.

Front of House 200

Front of House Point of Sale Healthcare Back of House 200

MadMobile

JUNE 8, 2023

With so many points of sale (POS) systems available in the market, finding the best POS for small businesses is essential to running your operations efficiently. In this blog, we will dive into the best features to look for when considering which POS system to invest in for your small business. How will you manage your menu?

Small Business 52

Small Business POS Point of Sale Online Ordering 52